Hazelnut Spirals

---------- Recipe via Meal-Master (tm) v8.05

Title: Hazelnut Spirals
Categories: Cookies
Yield: 48 servings

Cookie dough:
1 1/4 c Flour
1/3 c Sugar
14 ts Baking powder
1/8 ts Salt
1/2 c Butter plus
2 tb Butter, cold; cut in pieces
1 Egg yolk
1 ts Vanilla
Filling:
1 tb Butter; softened
1/4 c Sugar
1/4 ts Allspice; ground
1/8 ts Nutmeg; ground
3/4 c Hazelnuts (filberts)
Toasted-ground

DESCRIPTION: Definitely a grown-up version of the classic pinwheel
cookie, these sport a spiced hazelnut filling.
Combine flour, sugar, baking powder and salt in food processor. Add
butter chunks and process until resembles coarse meal. In a bowl, lightly
beat egg and vanilla to combine, then add to food processor, pulsing just
until blended. Gather dough into a ball, wrap in plastic and set aside at
room temp for 30 minutes.
Combine all filling ingredients EXCEPT BUTTER and set aside. Roll
dough on lightly floured surface into an 18- x 6- by 1/8-inch thick
rectangle. Turn so long side faces you. Gently spread 1 tb softened butter
evenly on rectangle. Sprinkle nut/spice mixture over dough, covering all
but 1/2 inch along the far, long edge. Use a rolling pin to lightly press
nuts into dough. Beginning with side closest to you, roll dough TIGHTLY,
jellyroll fashion. Pinch seam to seal. Wrap tightly in plastic wrap and
refrigerate 3 hours.
Preheat ovent o 350. Grease 3-4 large baking sheets. Use a sharp knife
to cut roll into 3/8-inch slices. Arrange 1 inch apart on baking sheets.
Bake 9-13 minutes or until barely golden on the top and golden brown ont he
bottom. Remove to racks to cool. Store airtight at room temp 1 week, freeze
up to three months. From "The Joy of Cookies,"

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